Hi everyone !! I'm a hobby baker for family and friends and I use the WASC mix method. I'm concerned with the latest egg recall about using eggs in the mix. I thought if I could pass on the shelled eggs and use Egg Beaters it would be safer and/or put my mind at ease. Has anyone used Egg Beaters? I have the conversion chart but I'm concerned with taste and appearance. I will practice before my next cake is due, I was just wondering if anyone could give me a heads up on what to expect?
I've never tried Egg Beaters, but in a cake you don't need to worry about egg safety. As long as the cake is baked through, the salmonella is killed.
I use the cartons of egg whites. I almost always do because I hate separating eggs . I even use them when I make french macaroons. But I have never used just regular eggbeaters for baking.